This quick soup method is totally gluten and dairy free. It is also free from additives, which are usually found in tinned soups. If one prefers it slightly thicker, then it can be thickened with a little corn flour or rice flour.
500g (1lb) Sliced mushrooms
75g chopped onion
2 teaspoons of Swiss Vegetable Bouillon
2 teaspoons of dried parsley
400 ml hot water
400ml Provamel unsweetened Soya milk
400ml of Provamel Soya Dream Cream
Salt and pepper
1 Tablespoon of oil
1. Fry the mushrooms and onion for 3-4 minutes.
2. Make up the vegetable stock with the bouillon powder and hot water.
3. Add the stock, parsley, salt and pepper to the vegetables and bring to the boil.
4. Simmer for 15 minutes.
5. Add the Soya Dream Cream and blend thoroughly.
6. Reheat and serve.